HEARTY TUSCAN BEAN & KALE STEW

We love a bean stew in our house. This is fresh and hearty, great to batch cook and perfect to freeze. We usually do a big batch of beans in the pressure cooker and use those, but canned ones work just fine.

Ingredients serves 4

• 2 tablespoons extra virgin olive oil 

• 1 medium leek, diced (white and light green part only)

• 1 medium carrot, diced

• 2 celery stalks, diced

• 4 garlic cloves, finely chopped

• ½ teaspoon red chilli flake (optional) 

• 250 g  cherry tomatoes, halved

• ½ tablespoon fresh thyme, finely chopped (you can use dried)

• ½ tablespoon fresh rosemary, finely chopped (you can use dried)

• 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed

• 1.5 litres (6 cups) vegetable stock

• 1 bunch cavolo nero (Tuscan kale), stems removed, shredded

• 2 tablespoons fresh parsley, chopped

• Salt and pepper to taste

• lemon zest (optional)

How to

Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.

Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.

Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.

Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.

Stir in the fresh parsley, season to taste, and serve with crusty bread. Or you can toast it, rub a bit of fresh garlic on it, rip it into pieces and add that to the soup. Yum!

I like to add a little lemon zest and a drizzle of olive oil before serving.